Blueberry Ginger Smoothie…

The Holiday season is here!! 🙂
I love Christmas… I think I already told you that like 20 times before!! well, it’s my favorite time of the year so I’ll probably tell you again a few more times.

Another good way of adding heating foods in your diet this cold season is using spices in your smoothies, so easy! and that will help keep your internal fire going, that energy responsible for the strength of your immune system, for the power of assimilation and transformation of your metabolism, for keeping your spirit and energy high even during these times of coziness and over indulging.
This morning I’m using ginger and cinnamon, warming, sweet, detoxifying and stimulating spices that also add some added sweetness.

1 pear
1 cup blueberries
1 cup ginger tea
1 teaspoon freshly ground cinnamon
1 teaspoon maca powder
1 tablespoon almond butter

We like to make our own ginger tea by cutting two to three inches of ginger root into thin slices and let it simmer in one liter of water for 10 to 15 minutes, also whenever possible, ground our own cinnamon and spices for they conserve their medicinal properties better whole. When you think of your food as your stronger medicine you start to take care of preserving it’s nutrients and components: fresh is always better, avoid oxidation, humidity, sunlight…  AND!!!  I’ve been into nut butters lately, preparing some super fresh totally homemade, natural, delicious, indulging and healthy butters, keeping up with our Chihuahua Gourmet preserves. We’ll sell them in some local markets trying to make a little extra cash for the road so if you’re around stop by!!

Feeling passionate? some deep RED soup is in order!!

carrot and beet vegan soup

carrot and beet vegan soup     *** Versión en español abajo!!***

This is definitely one of our favorites! specially during the cold seasons. Beet soup filled with A, B6 and C vitamins, folate and so very tasty!! the ginger definitely adds a healthy punch, healing to the kidneys and a natural liver purifier it help to bring heat to the body.

1 lb. beets chopped in small cubes
1 Tbsp. virgin olive oil
1 large onion chopped
1 lb. carrots, same, chopped in small cubes
2 Tbsp. grated ginger -remember to freeze it before, that makes it waaay easier to grate!
4 garlic cloves -or more
6 cups vegetable stock or water
salt to taste and lots of pepper!

The procedure, so easy! caramelize the onion in a large pot with olive oil, add the ginger, pepper and garlic and stir fry for about three minutes. Add the carrots and beets and cook until they seem bright and colorful. Add the vegetable stock and simmer until perfectly cooked, adding salt to taste. Blend and done!! You can decorate the plate with a little of olive oil on top, fresh basil, vegan cream… nom nom…

***

500 gr. betabeles picados
1 cucharada sopera de aceite de oliva
1 cebolla picada
500 gr. de zanahoria picada
2 cucharadas soperas de gengibre fresco rallado
4 dientes de ajo picados
6 tazas de agua o caldo de vegetales
sal y pimienta al gusto

El procedimiento, muy simple! Acitronar las cebollas en un poco de aceite de oliva, agregar el gengibre y ajo y dejar sofreir por unos tres minutos. Agregar las zanahorias y los betabeles y sofreír un poco, agregar el agua o caldo de vegetales y dejar hervir a fuego medio o bajo hasta que estén perfectamente cocidos. Licuar y listo!! Al servir puedes adornar el plato con un poco de aceite de oliva y albaha fresca… nom nom…
This is definitely one of our favorites! specially during the cold seasons. Beet soup filled with A, B6 and C vitamins, folate and so very tasty!! the ginger definitely adds a healthy punch.

1 lb. beets chopped in small cubes

1 Tbsp. virgin olive oil

1 large onion chopped

1 lb. carrots, same, chopped in small cubes

2 Tbsp. grated ginger -remember to freeze it before, that makes it waaay easier to grate!

4 garlic cloves

6 cups vegetable stock or water

salt to taste and lots of pepper!

The procedure, so easy! caramelize the onion in a large pot with olive oil, add the ginger, pepper and garlic and stir fry for about three minutes. Add the carrots and beets and cook until they seem bright and colorful. Add the vegetable stock and simmer until perfectly cooked, adding salt to taste. Blend and done!! You can decorate the plate with a little of olive oil on top, fresh basil, vegan cream… nom nom…